Antioxidant Activity of a Proanthocyanidin-Rich Extract from Grape Seed in Whey Protein Isolate Stabilized Algae Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049486j
Reference30 articles.
1. Roy, J. Factors determining lipid oxidation in emulsion. Ph.D. Thesis, Department of Food Science, University of Massachusetts, Amherst, MA, 2000.
2. A randomized trial of different ratios of linoleic to α-linolenic acid in the diet of term infants: effects on visual function and growth
3. Docosahexaenoic acid transfer into human milk after dietary supplementation: a randomized clinical trial
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